Slow Cooked Beef Brisket (Printable Version)

Tender beef brisket slow-cooked with smoky barbecue sauce delivers melt-in-your-mouth flavor.

# What You'll Need:

→ Beef

01 - 4 lbs beef brisket, trimmed of excess fat
02 - 1 tbsp olive oil

→ Dry Rub

03 - 2 tsp smoked paprika
04 - 1 tsp ground cumin
05 - 1 tsp garlic powder
06 - 1 tsp onion powder
07 - 1 tsp dried oregano
08 - 1 tsp salt
09 - 1/2 tsp black pepper
10 - 1/2 tsp chili powder

→ Smoky BBQ Sauce

11 - 1 cup tomato ketchup
12 - 1/3 cup apple cider vinegar
13 - 1/4 cup brown sugar, packed
14 - 2 tbsp Worcestershire sauce
15 - 2 tbsp Dijon mustard
16 - 1 tbsp smoked paprika
17 - 1 tsp garlic powder
18 - 1 tsp onion powder
19 - 1/2 tsp liquid smoke

# Directions:

01 - Pat the brisket thoroughly dry with paper towels to ensure proper seasoning adherence. Rub olive oil evenly over all surfaces of the meat.
02 - Combine smoked paprika, cumin, garlic powder, onion powder, oregano, salt, black pepper, and chili powder in a small bowl. Mix until uniformly blended.
03 - Massage the dry rub mixture generously over the entire brisket, pressing firmly to adhere the spices to the surface.
04 - Place the seasoned brisket in the slow cooker with the fat side facing up. This allows rendered fat to baste the meat during cooking.
05 - Whisk together ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, Dijon mustard, smoked paprika, garlic powder, onion powder, and liquid smoke in a medium bowl until completely smooth.
06 - Pour half of the prepared BBQ sauce over the brisket. Reserve the remaining half for serving and finishing.
07 - Cover and cook on low setting for 8 hours. The brisket is done when it offers no resistance and easily shreds with a fork.
08 - Carefully remove the brisket from the slow cooker and transfer to a cutting board. Let rest for 10 minutes to allow juices to redistribute.
09 - Skim excess fat from the cooking liquid remaining in the slow cooker. Combine the defatted liquid with the reserved BBQ sauce and mix thoroughly.
10 - Slice the brisket against the grain into thin strips or shred with forks. Serve immediately with the prepared BBQ sauce on the side.

# Expert Advice:

01 -
  • The meat literally falls apart when you look at it sideways
  • Your house will smell incredible for literally eight hours straight
  • Leftovers somehow taste even better the next day
02 -
  • Searing the brisket in a hot pan before slow cooking adds a depth of flavor you cannot achieve any other way
  • Every brisket cooks differently—start checking at the 7 hour mark to avoid drying it out
  • Slicing against the grain is the difference between tough, chewy meat and buttery tender bites
03 -
  • Letting the brisket rest in a warm oven (turned off) for an extra 30 minutes makes slicing easier and juicier
  • The cooking liquid makes the most incredible beef broth for soup or chili the next day

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